Raw materials: 150 grams of pumpkin, two large pieces of soft tofu, 50 grams of dried kelp, 3 okra, 10 grams of soy sauce, 10 grams of sugar, a little salt.
Practices: 1. Seaweed foam, wash and slicing the pot, add 2 liters of water to boil. 2. Peel the pumpkin to the core, cut it into small pieces, put it in the dish, boil the water for 10 minutes, and let it cool. 3. Wash and cut the okra. Cut the tofu into 2 cm pieces for use. 4. After the cooked pumpkin is cool, use a spoon to press it into the mud. Put the pumpkin puree into the seaweed soup and mix well, then cook on low heat for 10 minutes. 5. Put the bean curd and okra in the soup and boil it. Add soy sauce, sugar, and salt to serve.
Nutritional value: This vegetarian soup is suitable for people who need lipid-lowering diets. Tofu can provide phytosterols and reduce the accumulation of bad cholesterol in the body. Pumpkin contains carotene, strong anti-oxidation, can prevent vascular embolism and maintain cardiovascular health. In addition, carotene can be converted into vitamin A in the body, which helps maintain normal night vision and is also an essential nutrient for enhancing resistance. If uric acid is high, you may eat tofu in an appropriate amount as directed by your doctor. This should not be excessive.
(Australia registered dietitian Zeng Yiyuan)
Mexico Grown Red Bell Pepper,Fresh Color Red Bell Pepper,New Crop Fresh Bell Pepper,Fresh Bell Pepper
Laiwu Manhing Vegetables Fruits Corporation , https://www.manhingfood.com